Protein nutritional quality of foods and feeds : [proceedings] / edited by Mendel Friedman.

Contents;

1. Techniques in using normal human subjects in the protein Bioassay of food products

2. Meeting protein and amino acid requirements of man

3. Availability of protein, minerals, and fluoride from fish protein concentrate in adult man

4. The determination and significance of biological values of proteins for ruminants

5. A multiple parameter approach to the estimation of amino acid requirements of lactating sows

6. Amino acids in feces related to digestibility of food proteins

7. Bioassys for protein quality

8. Factors which influence the biological evaluation of protein quality by the protein efficiency ratio method

9. A modified per method for estimating changes in the the bioavailability of individual essential amino acids

10. Equations for predicting per from amino acid analysis -- A review and current scope of application

11. An efficient procedure for the complete evaluation of dietary proteins

12. Nutritional evaluation of proteins as estimated by in vitro protein synthesis; comparison with conventional techniques

13. Relationship between protein efficiency ratio of foods and relative nutritive value measured by Bioassay techniques

14. Evaluation of protein quality with phagotrophic protozoan

15. Enzymatic methods for protein quality determination

16. Computer-based method for estimation of the available energy of amino acids and proteins

17. Biochemical parameters as indices of protein nutritional value

18. Chemical determination of critical amino acids in cereal grains and other foodstuffs

19. Protein quality in cereals evaluated by rapid estimation of specific protein fractions

20. An improved five minute biuret protein method for wheat and other grains

21. Automated high speed analysis of discrete samples: The use of nonsegmented, continuous flow
etc.

Includes bibliographies and indexes.